This recipe is really simple and delicious for everyone to enjoy on a cold winter day! Traditionally, Korean rice cake soup, also called Dduk gook, is prepared with a normal beef broth, but to make the broth more savory, I use oxtails and beef bones and boil for about 7 to 8 hours to get a nice white broth. The savory soup will definitely keep you warm when it's cold outside! You can also freeze the broth and use it for later. —Sarah D
6 to 8
oxtail (make sure there's not a lot of fat)
water, plus additional water
green onions, minced
of rice cake ovalletes (you can buy this at the Korean market)
Soak oxtail and beef bones over night in cold water and leave in refrigerator. This ensures all the blood bleeds out into the water. If you don't have a lot of time, then soak for about 2 hours.
Boil oxtail and beef bones for about 40 minutes to get all the additional blood out. Pour out the water, clean the pot with soap and water, and rinse the oxtail and bones with cold water.
Add 12 cups of water, oxtail and beef bones and start to boil. Once it starts simmering, lower the heat to a medium low heat. Continue to add water as needed, enough to cover all the oxtail and beef bones.
Boil for about 7 hours. After about 5 or 6 hours of boiling, the broth should turn white.
Pull the oxtail and beef bones out of the broth. Shred the meat off the oxtail and set aside. Skim off fat from the top of the soup.
Add rice ovalettes (Korean rice cakes) and green onions to the broth and boil for 3 to 5 minutes. Serve the broth, rice cakes, and top with oxtail, additional green onions (garnish), fried egg strips, and Korean seaweed.
Tip - if you want an easier way to skim off the fat, make the soup over a period of two days. On the first day, boil for about 4 or 5 hours, cool off the broth, and put in the refrigerator. The next day you will find the fat solidified on top. Skim off the fat and boil again for another 2 to 3 hours.
Add green onion (garnish), fried egg strips, and Korean seaweed to the soup and enjoy!